1 c Margarine at room temp.
1/4 c Sugar
3/4 c Brown sugar twin sugar subst
3 Large egg white, room temp
1 tb Vanilla
2 c Flour
1 ts Baking soda
1/4 ts Salt
1/4 c Water, room temp
1/2 c Mini semisweet cho. chips
Cream together margarine, sugar and sugar substitute at medium speed
until light and fluffy. add egg white and vanilla to creamed mixture
and beat at medium speed for 1 minute. Stir together flour,, soda and
salt to blend well. Add 1/4 cup water to creamed mixture along with
the flour mixture and mix at medium speed for 1 minute or until
smooth.Add chocolate chips to dough and mix lightly. drop by
tablespoonsful onto cookie sheets that have been lined with alumium
foil or sparyed with PAM spray. Press down lightly with fingers
dipped in cold water to form a circle about 2″ across. Bake at 375 F
for about 12 minutes or until browned.(the cookies won’t be crisp
unless they are browned) Remove cookies for hot cookie sheets to wire
racks to cool to room temperate. Allow 2 cookies per serving.
Variation: Chocolate Chip Bars: Instead of dropping dough onto cookie
sheets, spread dough evenly in a jelly rool pan that has been sprayed
or greased with margarine. Bake at 375 F for 20-25 minutes, or until
lightly browned and the bars pull away from the sides of the pan.Cool
to room temperature and cut to yield 36 bars. serve 2 bars per
serving. From *Prodigy’s Food and Wine-Healthy Eating Bulletin Board,
from Bridget Benjamin-PHFC09A.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
Yields
24 Servings